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One-Pot Black Pepper Chicken


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Rate this recipe 4/5 (61 Votes)


  • 1-1/2 pounds boneless, skinless chicken breasts, cut into cubes
  • 1 red bell pepper, seeded and cut into strips
  • 1-1/2 teaspoons freshly ground black pepper
  • 1-inch fresh ginger root, peeled and finely chopped
  • 2 cloves garlic, peeled and finely minced
  • 3 tablespoons lite soy sauce, divided (optional, coconut aminos, Tamari or Bragg Liquid Aminos)
  • 3 tablespoons white vinegar, divided
  • 1 tablespoon coconut palm sugar or honey
  • 2 tablespoons olive oil


Adapted from


Step 1

* Whisk together in a medium sized bowl, half of the soy sauce, half of the vinegar, and the sweetener.

* Add the chicken and toss to coat. Place in the fridge to marinate for 30 minutes.

* Add oil to a skillet and heat to medium-low. Add the garlic and ginger and cook for 30 seconds, just until garlic is golden and fragrant, but not burnt.

* Add the marinated chicken with any juices in the bowl and cook for 3 minutes.

* Add the bell pepper strips, remaining soy sauce and vinegar, and black pepper and stir. Cook for about 10 minutes until peppers have softened and chicken is cooked through.

* Spoon chicken over or alongside brown rice or quinoa


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